EP0831722B1 - Gelling system comprising carrageenan and coconut endosperm - Google Patents

Gelling system comprising carrageenan and coconut endosperm Download PDF

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Publication number
EP0831722B1
EP0831722B1 EP96916241A EP96916241A EP0831722B1 EP 0831722 B1 EP0831722 B1 EP 0831722B1 EP 96916241 A EP96916241 A EP 96916241A EP 96916241 A EP96916241 A EP 96916241A EP 0831722 B1 EP0831722 B1 EP 0831722B1
Authority
EP
European Patent Office
Prior art keywords
parts
coconut
carrageenan
gel
endosperm
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP96916241A
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German (de)
French (fr)
Other versions
EP0831722A1 (en
Inventor
Charles Ivie Speirs
Stephen Harford
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Wrigley Candy UK
Original Assignee
Mars UK Ltd
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Filing date
Publication date
Priority claimed from GBGB9511404.7A external-priority patent/GB9511404D0/en
Application filed by Mars UK Ltd filed Critical Mars UK Ltd
Publication of EP0831722A1 publication Critical patent/EP0831722A1/en
Application granted granted Critical
Publication of EP0831722B1 publication Critical patent/EP0831722B1/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Definitions

  • locust bean gum which, when blended with carrageenan, gives water gels with a more gelatine-like texture and decreased syneresis when compared to pure carrageenan gels.
  • Document GB-A-886487 discloses a binder for edible artificial fibres comprising a complex of a binder protein with a polysaccharide such as carrageenan.
  • Patent Abstract of JP-A-05 244 909 discloses a jelly comprising agar-agar and dried powder of coconut as elasticity-imparting agent.
  • Fresh coconut endosperm has a typical nutrient distribution of water (35%), oil (44%), protein (6%), sugars (7%), fibre (3%) and ash (1%).
  • endosperm can be used directly in food systems together with carrageenan to give the desired gel texture.
  • carrageenan can be used in the form of a defatted dried flour or as full fat desiccated coconut to give the same effect.
  • Freshly prepared endosperm has the highest degree of gelling functionality but more degraded materials can be used if the concentration is adjusted.
  • degraded materials include excessively heated or enzymatically treated endosperm where the cellular structure of the flesh is partially destroyed to facilitate coconut oil recovery from copra. Degradation may also occur during the preparation of copra.
  • Copra is sun dried coconut endosperm. When the sun drying conditions are poor, microbial spoilage may degrade the coconut flesh.
  • the ratio is from 1 to 200 parts of coconut for each 10 parts of carrageenan.
  • the most preferred ratios are between 5 and 100 parts of coconut for each 10 parts of carrageenan.
  • the gel according to the invention can incorporate meat or other nutritious material to constitute a gelled food product. It can be heat treated by pasteurization or sterilization.
  • the gel according to the invention can also be used in the processing of foodstuffs or animal feeds.
  • the invention also provides a process for an elastic hydrous synergistic gel containing, on a dry, fat-free weight basis at least 1 part coconut endosperm per 10 parts kappa-carrageenan and at least 0.1 parts in total of coconut endosperm and carrageenan per 100 parts water.
  • a galactomann- or glucomannan- containing material is to be additionally included in a gel according to the invention, as discussed below, the material is additionally dispersed in the water along with the coconut endosperm and carrageenan.
  • This example described the preparation and use of defatted dried coconut flour.
  • coconuts were obtained from the local market and the white flesh or endosperm recovered.
  • the endosperm was finely ground and repeatedly extracted with acetone to remove the fat and water.
  • the coconut powder (1g) was heated to 121°C for 15 minutes in the presence of kappa-carrageenan (0.6g) and distilled water (98.4g). On cooling, a strong elastic gel was formed.
  • Example 1 When Example 1 was repeated omitting the coconut powder a very weak gel was formed.
  • This example describes the preparation and application of mechanically defatted copra cake.
  • Dried coconut endosperm known as copra was crushed to form a powder.
  • the powdered copra was heated to 120°C and using techniques widely known in the art of oilseed processing, and passed through a hydraulic press or expeller to remove most of the oil.
  • the copra press cake or meal was then extracted with distilled water at 95°C for 60 minutes. The extract obtained by this process was dried to a powder.
  • the powder obtained was blended with kappa carrageenan and water within the preferred proportions above described and heated to 85°C. On cooling, useful elastic food gels were formed.
  • This example describes the use of fresh coconut to give a dessert product.
  • Fresh coconut endosperm (40g) was finely ground and added to skimmed milk (100g) to which had been added carrageenan (0.2g), sugar (50g) and sodium tripolyphosphate (0.2g). The formulation was processed at 121°C for 15 minutes. On cooling, a coconut milk gel had formed.
  • Example 3 When Example 3 was repeated omitting the coconut a thickened milk product was obtained but without the gel structure conferred by the coconut and the carrageenan acting synergistically.
  • This example described the preparation of a canned meat product.
  • Minced beef 200g was blended with kappa-carrageenan (0.8g), coconut powder as prepared in Example 1 (1.6g) and 200g of water containing sodium tripolyphosphate (1.0g), sodium chloride (1.0g) and potassium chloride (0.8g). The blend was thermally processed at 129°C for 55 minutes in a can. On cooling, a gelled meat product was obtained.
  • this invention is primarily concerned with gels formed with coconut and carrageenan, it includes gels with other components in which the characteristic synergism of the two aforementioned components is found.
  • a third component such as a galactomannan- or glucomannan-containing material, for example locust bean gum, cassia gum or konjac mannan.
  • galactomannan- or glucomannan-containing material for example locust bean gum, cassia gum or konjac mannan.
  • lesser amounts of the galactomannan- or glucomannan-containing material are added to form gels with carrageenan and coconut than would be added to form gels with carrageenan alone to give a gel of similar elastic structure.
  • Such gels can be produced from carrageenan and at least one galactomannan- or glucomannan-containing material in which, for each 100 parts by weight of coconut additionally present in the gel, the level of galactomannan-or glucomannan-containing material in the gel is reduced by between 1 and 100 parts, preferably by between 2 and 20 parts and most preferably by between 5 and 10 parts.
  • Carrageenan (0.7g), locust bean gum (0.25g) and copra press cake (1.6g) were dispersed in 100g of distilled water and heated at 121°C for 15 minutes with constant agitation. On cooling, a firm elastic gel was formed.
  • carrageenan (0.7g) and locust bean gum (0.41g) were dispersed in 100g of distilled water and heated at 121°C for 15 minutes with constant agitation. The gel formed was of similar characteristics to the one formed containing copra press cake and reduced level of locust bean gum.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Animal Husbandry (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

An elastic hydrous gel comprising a synergistic mixture of coconut endosperm and carrageenan, preferably in a ratio of at least 1, and more preferably at lest 5, parts coconut to 10 parts carrageenan by weight is disclosed. A process for making the gel is also disclosed.

Description

A variety of materials have been reported which demonstrate synergism with kappa-carrageenan. These include locust bean gum which, when blended with carrageenan, gives water gels with a more gelatine-like texture and decreased syneresis when compared to pure carrageenan gels.
Document GB-A-886487 discloses a binder for edible artificial fibres comprising a complex of a binder protein with a polysaccharide such as carrageenan.
In Journal of Food Science, vol. 37(4), 1972, stabilization of coconut protein isolate solutions with kappa-carrageenan is disclosed.
Patent Abstract of JP-A-05 244 909 discloses a jelly comprising agar-agar and dried powder of coconut as elasticity-imparting agent.
It has now been found that the endosperm of the coconut (Cocos nucifera) when blended with kappa-carrageenan gives firm elastic hydrous gels demonstrating outstanding synergism. This invention embraces all gels in which these two components are present in quantities (on a dry, fat-free weight basis) of at least 1 part coconut endosperm per 10 parts kappa-carrageenan, and at least 0.1 parts in total of coconut endosperm and carrageenan per 100 parts water.
Fresh coconut endosperm has a typical nutrient distribution of water (35%), oil (44%), protein (6%), sugars (7%), fibre (3%) and ash (1%).
It has been found that the endosperm can be used directly in food systems together with carrageenan to give the desired gel texture. Alternatively it can be used in the form of a defatted dried flour or as full fat desiccated coconut to give the same effect.
Freshly prepared endosperm has the highest degree of gelling functionality but more degraded materials can be used if the concentration is adjusted. Examples of degraded materials include excessively heated or enzymatically treated endosperm where the cellular structure of the flesh is partially destroyed to facilitate coconut oil recovery from copra. Degradation may also occur during the preparation of copra. Copra is sun dried coconut endosperm. When the sun drying conditions are poor, microbial spoilage may degrade the coconut flesh.
To obtain an acceptable elastic gel, there is no significant upper limit to the ratio (expressed on a dry, fat-free weight basis) of carrageenan to coconut, but the preferred ratio is from 1 to 200 parts of coconut for each 10 parts of carrageenan. The most preferred ratios are between 5 and 100 parts of coconut for each 10 parts of carrageenan.
There is no significant upper limit to the preferred total concentration of carrageenan and coconut (on a dry fat-free weight basis) but the preferred concentrations are in the range 0.1 to 10 parts by weight of carrageenan and coconut added to 100 parts water. The most preferred range is 0.5 to 5 parts to 100 parts water.
These ratios refer to the use of good quality, dry, fat-free coconut material such as the material prepared in Example 1 below. If degraded material were to be included either as a portion or the whole of the coconut component of the gel then levels greater than the preferred levels described above may be required to give the desired effect, and this invention includes the use of equivalent quantities of degraded materials.
The gel according to the invention can incorporate meat or other nutritious material to constitute a gelled food product. It can be heat treated by pasteurization or sterilization.
The gel according to the invention can also be used in the processing of foodstuffs or animal feeds. The invention also provides a process for an elastic hydrous synergistic gel containing, on a dry, fat-free weight basis at least 1 part coconut endosperm per 10 parts kappa-carrageenan and at least 0.1 parts in total of coconut endosperm and carrageenan per 100 parts water.
If a galactomann- or glucomannan- containing material is to be additionally included in a gel according to the invention, as discussed below, the material is additionally dispersed in the water along with the coconut endosperm and carrageenan.
The following examples describe the methods of preparation of the coconut together with the process for using the coconut material and the attributes of the products obtained. In all examples the levels of inclusion of any coconut material are adjusted to the inclusion levels of the fat and moisture free material described in Example 1.
Example 1
This example described the preparation and use of defatted dried coconut flour.
Coconuts were obtained from the local market and the white flesh or endosperm recovered. The endosperm was finely ground and repeatedly extracted with acetone to remove the fat and water. The coconut powder (1g) was heated to 121°C for 15 minutes in the presence of kappa-carrageenan (0.6g) and distilled water (98.4g). On cooling, a strong elastic gel was formed.
When Example 1 was repeated omitting the coconut powder a very weak gel was formed. These examples demonstrate that carrageenans and coconut endosperm have a synergistic relationship.
Example 2
This example describes the preparation and application of mechanically defatted copra cake.
Dried coconut endosperm known as copra was crushed to form a powder. The powdered copra was heated to 120°C and using techniques widely known in the art of oilseed processing, and passed through a hydraulic press or expeller to remove most of the oil. The copra press cake or meal was then extracted with distilled water at 95°C for 60 minutes. The extract obtained by this process was dried to a powder.
The powder obtained was blended with kappa carrageenan and water within the preferred proportions above described and heated to 85°C. On cooling, useful elastic food gels were formed.
Example 3
This example describes the use of fresh coconut to give a dessert product.
Fresh coconut endosperm (40g) was finely ground and added to skimmed milk (100g) to which had been added carrageenan (0.2g), sugar (50g) and sodium tripolyphosphate (0.2g). The formulation was processed at 121°C for 15 minutes. On cooling, a coconut milk gel had formed.
When Example 3 was repeated omitting the coconut a thickened milk product was obtained but without the gel structure conferred by the coconut and the carrageenan acting synergistically.
Example 4
This example described the preparation of a canned meat product.
Minced beef (200g) was blended with kappa-carrageenan (0.8g), coconut powder as prepared in Example 1 (1.6g) and 200g of water containing sodium tripolyphosphate (1.0g), sodium chloride (1.0g) and potassium chloride (0.8g). The blend was thermally processed at 129°C for 55 minutes in a can. On cooling, a gelled meat product was obtained.
Although this invention is primarily concerned with gels formed with coconut and carrageenan, it includes gels with other components in which the characteristic synergism of the two aforementioned components is found. Thus, it is also possible to make gels using carrageenan and coconut together with a third component such as a galactomannan- or glucomannan-containing material, for example locust bean gum, cassia gum or konjac mannan. In this case lesser amounts of the galactomannan- or glucomannan-containing material are added to form gels with carrageenan and coconut than would be added to form gels with carrageenan alone to give a gel of similar elastic structure.
Such gels can be produced from carrageenan and at least one galactomannan- or glucomannan-containing material in which, for each 100 parts by weight of coconut additionally present in the gel, the level of galactomannan-or glucomannan-containing material in the gel is reduced by between 1 and 100 parts, preferably by between 2 and 20 parts and most preferably by between 5 and 10 parts.
The following is an example of such a ternary formulation.
Example 5
Carrageenan (0.7g), locust bean gum (0.25g) and copra press cake (1.6g) were dispersed in 100g of distilled water and heated at 121°C for 15 minutes with constant agitation. On cooling, a firm elastic gel was formed. By way of comparison, carrageenan (0.7g) and locust bean gum (0.41g) were dispersed in 100g of distilled water and heated at 121°C for 15 minutes with constant agitation. The gel formed was of similar characteristics to the one formed containing copra press cake and reduced level of locust bean gum.

Claims (14)

  1. An elastic hydrous synergistic gel containing, on a dry, fat-free weight basis at least 1 part coconut endosperm per 10 parts kappa-carrageenan and at least 0.1 parts in total of coconut endosperm and carrageenan per 100 parts water.
  2. A gel according to claim 1 containing, on a dry, fat-free weight basis, from 1 to 200 parts, preferably from 5 to 100 parts, coconut endosperm per 10 parts carrageenan, and from 0.1 to 10 parts, preferably 0.5 parts to 5 parts, in total of coconut endosperm and carrageenan per 100 parts water.
  3. A gel according to claim 1 or 2 which additionally contains a galactomannan- or glucomannan-containing material.
  4. A gel according to claim 1, 2 or 3 incorporating meat or other nutritious material and forming a gelled food product.
  5. A gel according to any preceding claim which has been pasteurized or sterilized by heat.
  6. A gel according to any preceding claim in which the necessary amount of coconut endosperm is supplied by degraded coconut material.
  7. A process for producing an elastic hydrous gel which comprises dispersing particulate coconut endosperm and kappa-carrageenan in water, at least 0.1 parts, in total of carrageenan and coconut on a dry, fat-free weight basis, being added to 100 parts water, and the dry, fat-free weight ratio of coconut endosperm to carrageenan being at least 1 part coconut per 10 parts carrageenan, and heating the dispersion until a gel is formed.
  8. A process according to Claim 7 in which, on a dry, fat-free weight basis, from 0.1 to 10 parts, preferably from 0.5 to 5 parts, in total of carrageenan and coconut endosperm are added to 100 parts water, and the dry, fat-free weight ratio is from 1 to 200 parts, preferably between 5 and 100 parts, coconut endosperm per 10 parts carrageenan.
  9. A process according to Claim 7 or 8 in which the coconut is in the form of ground fresh endosperm, defatted dried coconut flour, or ground copra or desiccated coconut.
  10. A process according to Claims 7, 8 or 9 in which a galactomannan- or glucomannan-containing material is additionally dispersed in the water along with the coconut endosperm and carrageenan.
  11. A process according to any of Claims 7 to 10 in which the gel is heat treated by pasteurization or sterilization.
  12. A process according to any of Claims 7 to 10 in which meat or other nutritious material is incorporated in the gel to constitute a food product.
  13. A process according to Claim 7 or 8 in which the coconut endosperm is supplied by degraded coconut material.
  14. Use of a gel according to any of Claims 1 to 6 in the processing of foodstuffs or animal feeds.
EP96916241A 1995-06-06 1996-06-05 Gelling system comprising carrageenan and coconut endosperm Expired - Lifetime EP0831722B1 (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
GB9511404 1995-06-06
GBGB9511404.7A GB9511404D0 (en) 1995-06-06 1995-06-06 Gelling system
GB9514919 1995-07-20
GBGB9514919.1A GB9514919D0 (en) 1995-06-06 1995-07-20 Gelling system
PCT/GB1996/001336 WO1996039046A1 (en) 1995-06-06 1996-06-05 Gelling system comprising carrageenan and coconut endosperm

Publications (2)

Publication Number Publication Date
EP0831722A1 EP0831722A1 (en) 1998-04-01
EP0831722B1 true EP0831722B1 (en) 2000-12-27

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Application Number Title Priority Date Filing Date
EP96916241A Expired - Lifetime EP0831722B1 (en) 1995-06-06 1996-06-05 Gelling system comprising carrageenan and coconut endosperm

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US (1) US6472010B1 (en)
EP (1) EP0831722B1 (en)
AT (1) ATE198258T1 (en)
AU (1) AU707352B2 (en)
BR (1) BR9608396A (en)
DE (1) DE69611365T2 (en)
DK (1) DK0831722T3 (en)
ES (1) ES2154406T3 (en)
GR (1) GR3035605T3 (en)
PT (1) PT831722E (en)
WO (1) WO1996039046A1 (en)

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US7608291B2 (en) 2000-03-10 2009-10-27 Mars, Inc. Treatment of infection in animals
JP2005237284A (en) * 2004-02-26 2005-09-08 Daiwa Fine Products Pte Ltd Feed for livestock

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US5338560A (en) * 1992-06-16 1994-08-16 Van Den Bergh Foods Company, Division Of Conopco, Inc. Edible plastic dispersion having a rapid gel-setting starch
US5698254A (en) * 1993-01-18 1997-12-16 Unilever Patent Holdings B.V. Coconut cream alternative and method of preparing same
US5458904A (en) * 1993-10-22 1995-10-17 Zolper; John T. Fat substitutes based on carrageenan gels, processes for producing the same and food products containing the fat substitutes
US5599575A (en) * 1995-03-24 1997-02-04 Kraft Foods, Inc. Process for the production of creamed coconut and creamed coconut product

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DK0831722T3 (en) 2001-05-07
BR9608396A (en) 2002-10-29
DE69611365D1 (en) 2001-02-01
EP0831722A1 (en) 1998-04-01
WO1996039046A1 (en) 1996-12-12
US6472010B1 (en) 2002-10-29
AU707352B2 (en) 1999-07-08
DE69611365T2 (en) 2001-06-13
PT831722E (en) 2001-06-29
GR3035605T3 (en) 2001-06-29
ES2154406T3 (en) 2001-04-01
ATE198258T1 (en) 2001-01-15
AU5906496A (en) 1996-12-24

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